Best Autumn Tian Martha Steward Beetpotato Bake Recipes

VEGETABLE TIAN

Vegetable Tian image

A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 9

Ingredients

1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram

Steps:

Heat oven to 400 degrees.
Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

ROASTED BEET AND POTATO BORSCHT

Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Number Of Ingredients 9

Ingredients

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

VEGETABLE TIAN

Vegetable Tian image

This is another fantastic recipe form Martha Stewart. This was the first time I had made a Tian, and it was simply delicious!! The marrying of all the flavors, just beautiful -

Provided by Chef mariajane

Categories One Dish Meal

Time 1h

Yield 1 9-inch tian

Number Of Ingredients 11

Ingredients

6 tablespoons extra virgin olive oil
1 leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups)
1 garlic clove, minced
coarse salt & freshly ground black pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh oregano, chopped
parmesan cheese, grated for serving

Steps:

Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

Nutrition Facts : Calories 1043.2, Fat 83.4, SaturatedFat 11.6, Sodium 79.4, Carbohydrate 65, Fiber 26.5, Sugar 27, Protein 13.1

MARTHA'S BAKED POTATOES

Martha's Baked Potatoes image

Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

4 large russet potatoes, scrubbed
Sour cream, for serving (optional)
Cooked and coarsely chopped bacon, for serving (optional)
Finely snipped chives, for serving (optional)
Freshly grated cheddar cheese, for serving (optional)
Unsalted butter, for serving (optional)
Coarse salt and freshly ground pepper (optional)

Steps:

Preheat oven to 400 degrees. Place potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Baking time will vary depending on the size of the potatoes.
Remove potatoes from the oven and break open by smashing on counter or breaking in half. Top with desired toppings and serve immediately.

BASIC ROASTED BEETS

Basic Roasted Beets image

Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 1

Ingredients

1 pound small beets, (about 5), well-scrubbed

Steps:

Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).